Anethum graveolens, commonly known as dill or dill weed, is a fast-growing annual herb that can complete its growth cycle in as little as 2 months. The lanky-looking plant with fernlike features you see today in grocery stores was so precious that it was normally kept under lock and key. Dill’s flowers, leaves, stems, and seeds are all edible. This article will show you how to use dill flowers as a culinary delight.
Dill’s blossoms come out as spiny and yellow flowers from spring to summer. They have been used as culinary delights and for medicinal purposes by ancient civilizations including the Romans and Egyptians for years. Dill was used as a Grecian sedative and aphrodisiac as well as a magic ward to keep off wizards in the middle ages.
Dill flowers have a stronger taste compared to leaves but milder compared to the seeds. Their crisp flavor elevates musty ingredients such as potatoes mushrooms, beets, and cabbages. They also bring out the natural sweetness of salmon, tomato, yogurt, and cucumber. In addition, the flowers are known to improve the flavor of pickled vegetables.
While the flowers are highly sought out for various uses, they do not last long once they are picked, so if you do not intend to use the blossoms immediately after picking, it is important to preserve them well after harvesting. For best results, pick the flowers when they are just opening up. If you plan on harvesting seeds later, leave a few flowers to mature into seeds.
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Once you pick the flowers, immerse them in cold water and agitate gently to get rid of dirt. Rinse the flowers and spread them out on paper towels in a single layer to dry. Once dry, cut the blossoms from the stems add to stews or soups. For sauces and dips, chop the flowers before tossing them in.
To preserve leftover dill blossoms, place them in zip-top sandwich bags and put them into a refrigerator to keep them fresh for longer.
Chilled lemon-dill cucumber noodles
¾ teaspoon salt
1 tablespoon extra-virgin olive oil
1 pound English cucumber, peeled
Finely grated zest of a sizable lemon
2 tablespoons chopped fresh dill flowers
1 clove, minced garlic
Freshly ground black pepper
Process: fit a fine mesh strainer over a large bowl or sink. Using a spiralizer with a thin noodle attachment, spiralize the cucumber into thin strands. Place in the strainer, sprinkle with a ½ teaspoonful of salt and toss around to mix thoroughly. Allow the noodles to stand for about 30 minutes.
Whisk the lemon zest, oil, lemon juice, and garlic together with the remaining salt in a large bowl. Season with pepper, toss in the dill blossoms as your stir and set aside.
When the noodles are ready, add them to the mix and toss gently to coat. Taste and if need be, season with more salt. Serve immediately.
Dill’s monetary value and fame may have reduced drastically over the centuries. However, its appeal in the culinary world has not.